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I have a confession…before I made this recipe; I had never roasted a red pepper. I have a food blog, but I didn’t know how to roast peppers. However, I was driven by the desire to make my favourite flavour of hummus from scratch (we usually buy it in a tub at Costco), so I did what anybody would do. I googled.

Thank you world wide web. You are my teacher.

Now I am extremely confident in my roasting pepper abilities. I’m such a great success story.

Ok…now to the recipe.

Roasted Red Pepper Hummus

1 can (398 milliliters) chick peas

1 red pepper

1 tablespoon lemon juice

1/4 cup tahini

1/4 teaspoon salt

1 clove garlic, pressed

1 tablespoon sundried tomatoes

1 teaspoon dried basil

Cayenne pepper, to taste

First things first…roast the red pepper. Here’s how:

Under broil setting, roast the red pepper at 400 degrees. Once the top of the pepper becomes black, keep rotating it until all the skin is slightly black.

Take out of the oven. Wrap the red pepper in aluminum foil for 10-15 minutes where it will continue to cook.

Scrape the black off the pepper and cut the stem and seeds out. (you may now congratulate yourself for roasting a pepper!)

Now combine the rest of the hummus ingredients and red pepper in your food processor until smooth. All done. Enjoy!

As you can see in the photos, I also use this as a delicious filling for Deviled Eggs (here’s the deviled egg recipe on Fab Foods). It’s a low calorie, low fat option if that’s your thing. I like it because it’s just so yummy! This is such a good idea for summer picnicking…

Plans for June

I’m so excited about June…some special things are happening. My sister is going to come and visit for a couple weeks. We’re also taking almost a month off of singing/concerts, so I’m excited for a little break…and of course, I’m really excited to spend more time (hopefully) playing outdoor volleyball. It’s my favourite way to keep active.

Nice method! I’ve roasted red peppers before but already cut into strips. I just put them under the broiler until the skin blistered then took them out, let them cool and ripped the skin off. So sweet and delicious!

My first time roasting red pepper was 1month ago, for hummus. I was trying to recreate my 9yr old son’s favorite store bought hummus. He was not impressed, I think he will like this version better with the sun dried tomatoes.